Provencal Herb-Crusted Lamb with Ratatouille

Ingredients

• 1 rack lamb, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons Dijon mustard

• 1 medium eggplant, cubed
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can diced tomatoes, drained
• 1 teaspoon herbes de Provence
• salt and pepper

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a bowl, combine minced garlic, rosemary, thyme, salt, pepper, and olive oil. Mix well to form a paste.
3. 03
   Rub the lamb rack with Dijon mustard, then coat evenly with the herb mixture.
4. 04
   Place the lamb on a baking sheet and roast in the preheated oven for 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.
5. 05
   While the lamb is roasting, prepare the ratatouille. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
6. 06
   Add eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
7. 07
   Stir in the diced tomatoes and herbes de Provence. Season with salt and pepper. Simmer for 20-25 minutes until the vegetables are tender and the flavors meld.
8. 08
   Serve the sliced lamb over a bed of ratatouille, garnished with additional fresh herbs if desired.